Caramelized Nectarine Melbas

This fruity and refreshing concoction sandwiches sautéed nectarine halves between peach and raspberry sorbets, then drizzles them with a thick raspberry sauce and fresh raspberries.

Total Time: 0:35

Prep: 0:20

Level:
Easy

Serves:
4

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Ingredients

1 package frozen red raspberries in syrup

0.25 c. sugar

2 tbsp. water

2 ripe nectarines

1 pt. peach sorbet

0.50 pt. Raspberry sorbet

Garnish: fresh raspberries

Directions

Purée raspberries in syrup in blender. Scrape through a fine-mesh sieve into a bowl to discard seeds; set aside.

Combine sugar and water in small nonstick skillet and place over medium-high heat. When sugar is dissolved and it starts to boil, add nectarines, cut side down. Continue to boil sugar mixture until it starts to caramelize and turn a deep golden brown, about 6 minutes, swirling pan occasionally. Remove from heat; carefully turn nectarines over and spoon caramel from skillet over cut sides.

Place a scoop of peach sorbet into each of 4 dessert bowls; nestle a nectarine, cut side up, on top of sorbet. Place a mini-scoop of raspberry sorbet in pit cavity of each nectarine. Drizzle with raspberry sauce and fresh raspberries if desired.